porridge

This is similar to my Oat-Free Oatmeal recipe. This is part of the no-eggs series of recipes, you can read more about my NO EGGS HERE. Yeah, it has zucchini in it but don’t have a meltdown, you can’t even taste it, it just adds goodness.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Carrots are full of beta-carotene which helps to reduce the risk of cancer, low in carbohydrates and full of vitamins C, K and B6. Health-promoting minerals found in carrots include potassium, calcium and manganese.

Add the zucchini, carrot, spices & milk to a small saucepan & bring to the boil, reduce to simmer & add all remaining ingredients. Cook for a few more minutes until all heated through and it has started to thicken. Pour into a bowl & eat cold or warm. Top with some coconut yoghurt, strawberries, poached pears or grilled figs would be delicious too!

Now I used quinoa for my porridge but you can definately use oats, buckwheat or whatever else you like to make porridge with. This makes 2 large serves. Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah. Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair.

In a saucepan, add milk, water and quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add figs and maple and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. Remove from heat, serve into bowls, drizzle with honey and sprinkle with pistachios. YUM!